20+ BBQ Recipes for Dads, Grads, and Juneteenth
You know it's almost summer in the Pacific Northwest when the thermometer hits 70 degrees, people start wearing shorts, and the smell of the first BBQ of the season begins to waft through the air. And while you certainly don't need an excuse to BBQ in some sunny Skagit Valley weather, there are certainly plenty of things to celebrate in June to justify throwing a couple of burgers on the old grill.
Between high school graduations, Father's Day, and the newest legal state holiday, Juneteenth, we're picturing lots of outdoor cookouts in our future. Don't be the person who's missing out on the BBQ! Read on to discover some of our favorite BBQ recipes to enjoy, no matter the occasion.
Beef, Chicken, & Pork Recipes
While steak, chicken, and pork are delicious when they're oven-roasted, pan-fried, or slow-cooked, there's something special about grilling them. There's a smoky, charred flavor that you just can achieve as well in the kitchen. Here are a few of our favorite grilled meat recipes for your next backyard BBQ.
Photo Courtesy of Co+op
Grilled Adobo Flank Steak with Corn and Tomato Relish
Flank steak is so quick and easy to grill and with the right marinade (such as this one), it's super tender and melts in your mouth.
Don't want to spend the time tenderizing the beef? Pick up a pre-tenderized piece of flank steak in our meat department next time you're in.
Ingredients
1 1/4 pounds flank steak
For The Marinade
4 cloves peeled garlic
2 chipotle peppers in Adobo sauce (canned)
1/4 cup apple cider vinegar
1/2 teaspoon cumin
1 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
1 cup honey
1/2 cup brown sugar
For The Relish
3 cups fresh corn kernels
2 cups diced tomato
1 chopped chipotle pepper in Adobo sauce (canned)
1/4 cup olive oil
1/4 cup cider vinegar
1 tablespoon chopped garlic
1 teaspoon fresh thyme, chopped
Directions
Combine all marinade ingredients into a food processor or blender and puree.
Pour half the marinade over the flank steak and let sit for 30 minutes. Over a medium-hot grill, cook to desired doneness (145 degrees for medium-rare), brushing on additional marinade while on the grill. Remove from heat and let rest for at least 5 minutes.
For the relish: In a separate bowl, combine all ingredients. Mix well and season with salt and pepper.
Slice the rested flank steak on the bias and top with tomato and corn relish.
Photo Courtesy of Draper Valley Farms
Honey Garlic Grilled Chicken Thighs
Sticky, sweet, and garlicky, these chicken thighs offer a flavorful Asian flair to your grill.
Serve them alongside some bok choy or cucumber salad and rice.
Ingredients
4 Chicken Thighs
2 tsp. olive oil
1/2 tsp. fine sea salt
1/4 tsp. black pepper
2 lbs. baby bok choy
2 tsp. toasted sesame oil
toasted sesame seeds for garnish
For The Sauce
1/2 cup ketchup
3 tbsp. plum sauce
2 tbsp. soy sauce
1 tbsp. rice vinegar
1 tbsp. toasted sesame oil
1 tbsp. honey
1/4 tsp. garlic powder
Directions
Stir the sauce ingredients in a medium saucepan and bring to a simmer over medium-high heat. Cook for 30 seconds. Remove from heat. Reserve 1/3 cup of the sauce for serving.
To make the chicken, rub the skin- side of the chicken thighs lightly with a 1/2 tsp. of the olive oil. To make the chicken, rub the skin- side of the chicken thighs lightly with a 1/2 tsp. of salt and pepper.
Heat the grill to 450°F by heating the burners on one side. Place the thighs, skin- side down, on the side with the burners on. Cook for 4 minutes, until seared. Brush the bottom of the thighs with some sauce and let them cook for one more minute.
Flip the thighs over and transfer them to the side of the grill without the burners on. Brush the seared side with sauce. Cook with indirect heat until they reach an internal temperature of at least 165°F, for 20-25 minutes. Brush with the remaining sauce one more time, after 10-15 minutes of cooking over indirect heat.
When the chicken has about 10 minutes left to cook brush the bok choy lightly with the remaining olive oil. Place the bok choy on the grill where the burners are on and cook it until wilted and slightly tender, about 10 minutes, turning often. The cooking time will vary depending on the size of each head of bok choy. You want a few singed leaves mixed with a tender, but crisp, interior.
Very small bok choy can be drizzled with the sesame oil, sprinkled with the remaining salt and pepper and served whole. Larger heads can be transferred to a cutting board, chopped, drizzled with the sesame oil, and seasoned with the remaining salt and pepper before being served alongside the chicken. Sprinkle with sesame seeds before serving.
Photo Courtesy of Co+op
Grilled Stuffed Flank Steak
Because it's such a thin, tender cut of meat, flank steak is perfect for stuffing and rolling. Plus, this recipe is a great way to get in your spinach without eating a salad!
Ingredients
1 tablespoon olive oil, divided
1 cup chopped onions
4 ounces baby spinach
1 teaspoon salt, divided
1/2 teaspoon dried thyme
1/4 cup blue cheese
1 pound flank steak
1/2 teaspoon black pepper, divided
String
Directions
In a small sauté pan, drizzle 1 tsp olive oil, and place over medium-high heat. Add the onion and stir, reducing the heat once it starts to sizzle. Cook for 10 minutes, stirring occasionally.
While the onions cook, place spinach in a microwave-safe container and cook on high for 1 to 2 minutes, then pat or roll with paper towels until completely dry. Add spinach, 1/4 tsp salt and thyme to the onions and stir. Let cool completely, then add the blue cheese. Reserve.
To butterfly the steak, place the meat on a cutting board with the grain running perpendicular to the edge of the counter and use a chef’s knife to cut a mark along one side of the steak that divides the edge into two even sections. Holding your knife parallel to the cutting board, slice the steak into two even layers, leaving the final edge uncut. Open the steak like a book and press the meat flat. Sprinkle with about half of the remaining salt and pepper.
Spread the spinach and cheese mixture over the steak, leaving about an inch bare at the long edges. Roll the steak, with the grain going the length of the roll, holding the filling inside. Tie several pieces of string around the circumference of the roll to keep it closed.
Preheat gas grill to high heat. Brush the outside of the roll with the remaining 2 tsp olive oil, and sprinkle with remaining salt and pepper. Place on grill, browning on each of the 4 sides for 2 minutes.
Turn off one burner and lower the others so the temperature stabilizes at 400°F. Cook over indirect heat for about 30 minutes or until internal temperature of steak reaches 135 to 140°F. for medium-rare or 140 to 145°F. for medium. Remove steak from the grill and cover loosely with foil. Let stand for 10 minutes, then slice and serve.
Photo Courtesy of Co+op
Grilled Hot Chicken
Though you'll have to prepare ahead of time for the chicken marinade, this hot and spicy grilled chicken is super satisfying and a breeze to make.
Chicken is tossed up with buttermilk, smoked paprika, and salt before being marinated anywhere from 4 hours to overnight.
Add them to the grill, drizzle them with tabasco, honey, and butter and enjoy!
Grilled Steak with Cucumber-and-Daikon Salad
Light and refreshing cucumber salad pairs well with smoky, perfectly charred steak in this recipe.
Steak is rubbed with a simple combination of oil and salt and pepper before being tossed on the grill. Meanwhile, the cucumbers and daikon are marinated with soy sauce, lemon juice, vinegar, and garlic to create a zippy Asian-style cucumber salad.
Serve your steak alongside some creamy orzo pasta to round out the meal.
Pork Shoulder Steaks with Grilled Mustard Greens
While pork shoulder is often used in slow cooker dishes like carnitas and pulled pork, this recipe adds a nice crispy char to moist, mouth-watering meat.
The pork shoulder is cut into chops before a dry rub is added. The steaks are then grilled up for 5-7 minutes before becoming perfectly moist.
Serve these steaks and mustard greens alongside some baked potatoes and grilled corn.
Grilled Butterflied Chicken With Lemongrass Sauce
If you're looking for grilled chicken that's perfectly tender on the inside with a crispy skin on the outside, look no further than this recipe from Bon Appetit.
Butterflying the chicken ahead of time speeds up the cooking process and allows it to cook more evenly on the grill.
Lemongrass adds a bright lemony flavor to this otherwise smoky, rich chicken.
Find the full recipe at Bon Appetit
Plant-Based Meat Recipes
You don't have to be a meat eater to enjoy a backyard BBQ! There are plenty of plant-based meat and tofu recipes that are perfect for grilling.
Just remember, if you're hosting a BBQ and have vegan or vegetarian friends attending, leave a portion of the grill designated as "meat-free" to avoid cross-contamination. It's simple to do and your plant-based friends will appreciate it.
Photo Courtesy of Co+op
Grilled Tofu with Cilantro Ginger Pesto
If you're more of a tofu person than a plant-based meat person, here's an Asian-themed grilled tofu recipe worth considering!
Serve this alongside some grilled mango or atop yakisoba noodles.
Ingredients
14-ounce block extra-firm tofu (see Tip)
1/4 cup wheat-free tamari
1 bunch cilantro, washed and dried
1/3 cup fresh ginger, peeled and chopped
2 tablespoons vegetable oil
1/2 teaspoon toasted sesame oil
1 teaspoon white sugar
1/8 teaspoon sea salt
1 teaspoon lime juice
1/4 cup black or white sesame seeds
Directions
Preheat grill to medium-high heat.
Beginning at the short end, slice the block of tofu into 8 even rectangles. Lay the tofu on a baking sheet and sprinkle with tamari. Let sit, flipping once while preparing the pesto.
Cut the stems off of the washed cilantro and puree the leaves in a blender or food processor with the fresh ginger, oils, sugar, salt, and lime juice. The resulting pesto should resemble a vibrant green smoothie.
Lightly oil the grill. Using a metal spatula, place the tofu on the grill and cook for 2 minutes. Flip and grill for 2 minutes on the other side. Remove to a plate and let cool, then toss with the cilantro pesto and garnish with ½ cup sesame seeds, black or white. Serve at room temperature or refrigerate until ready to use.
Recipe and photo adapted from Co+op
California Cookout Beyond Burger
Craving a veggie burger but want a little additional protein?
This backyard BBQ burger recipe from Beyond Meat might be your solution!
Featuring grilled onions, sliced avocado, and spicy arugula, this California twist on a good old-fashioned BBQ burger is so mouthwatering that you won’t even miss the meat.
Photo Courtesy of Cookie + Kate
Grilled Pizza
Maybe you've got a craving for a fire-grilled pizza.
Pizza is a wonderful BBQ food because they're super easy to personalize and that charred flavor adds an extra dimension to the crust.
Don't forget to swing by the deli case and pick up some homemade pizza dough to make the recipe that much easier.
Seafood Recipes
Whether you just picked up some wild-caught salmon from the Co-op or have some frozen shrimp taking up space in the back of your freezer, now is the perfect time to grill up some goodness from the sea.
Photo Courtesy of Co+op
Lemon and Dill Salmon Kebabs
When it comes to salmon, sometimes less is more. This recipe features a simple marinade that lets the flavor of the salmon do the talking.
The salmon is skewered up with bell peppers, but feel free to add any veggie you prefer!
Ingredients
16 ounces thick (center cut) wild salmon fillet, skinned and cut into 2 inch pieces
1/2 large green bell pepper, cut into 1- to 1 1/2-inch chunks
1/2 large red or yellow bell pepper, cut into 1- to 1 1/2-inch chunks
For the Marinade
2 lemons, juiced
4 tablespoons white wine
2 tablespoons olive oil
1 teaspoon (about 2 cloves) garlic, minced
1 teaspoon dried dill
1/2 teaspoon paprika or smoked paprika
Salt and pepper to taste
8-10 bamboo skewers, soaked in water for 30 minutes
Fresh dill and lemon wedges, for garnish
Directions
In a small bowl, whisk together all marinade ingredients. Toss with salmon pieces and let sit for 15-30 minutes.
Preheat the grill to medium-high. Toss bell pepper chunks with a little olive oil, and assemble the kebabs on the soaked skewers, alternating between salmon and bell pepper pieces.
Gently place the kebabs on the hot grill and grill for about 4 minutes on each side.
Garnish with fresh dill and lemon wedges.
Recipe and photo adapted from Co+op
Grilled Paella
If you're up for a bit of a grilling challenge, consider this crowd-pleasing paella recipe.
One of the best-known dishes in Spanish cuisine, paella is a traditional rice dish that originated in Valencia. The term ‘paella’ actually means “frying pan” in Valencian, so you can probably begin to guess how this popular dish is made.
Make sure to review the recipe a few times before getting started if you've never made paella before -- the process does have a bit of a learning curve!
Grilled Shrimp with Apple and Charred Scallions
Maybe you like the idea of seafood but aren't really wanting to commit to making a big batch of paella. Consider this grilled shrimp recipe instead!
Scallions and shrimp are tossed with simply olive oil and salt and pepper before being charred up on the grill.
The addition of apples to this grilled shrimp recipe gives it a Washington-state flair.
Recipe and photo adapted from Food and Wine
Fruits & Vegetables
Whether you're looking for some side dishes to serve alongside grilled meat, or just want a little something to serve with fresh pasta, here are some tasty grilled fruit and veggie recipe to try out.
Photo Courtesy of Co+op
Grilled Fruit Kebabs
At some point, you've probably gotten to enjoy a beef or chicken kebab straight off the grill. But what about a fruit kebab?
Stone fruits such as peaches and plums are best for this recipe, though strawberries and melon are also a good option as long as you keep a close eye on them.
Ingredients
1 pound fresh ripe peaches and/or plums, pitted and cut into quarters
1 small pineapple (2-3 lbs.), peeled, cored, and cut into 2-inch cubes
1/2 cup ginger ale
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon vegetable oil
1/4 cup brown sugar
1/4 teaspoon ground allspice
2 sprigs fresh thyme, stems removed
Pinch of salt
Pinch of cayenne pepper (optional)
6 metal or bamboo skewers (soak bamboo skewers in water before using)
Directions
Prepare and preheat the grill.
In a small bowl, whisk together the ginger ale, honey, orange juice, oil, brown sugar, allspice, thyme leaves, salt, and cayenne pepper, if using.
Thread the fruit onto the skewers and place them on a rimmed sheet pan. Brush the fruit with some of the marinade.
When the grill is hot, put the skewers on and grill on each side for 3-4 minutes, glazing the fruit with more marinade every couple of minutes.
Photo Courtesy of Co+op
Grilled Veggies with Smoked Paprika Vinaigrette
Looking for a simple recipe with instructions for how to properly grill a variety of veggies? Check out this recipe that includes instructions for a fresh basil and Dijon vinaigrette, too!
Ingredients
For the Vinaigrette
1/2 cup white wine vinegar
1/2 cup olive oil
1/3 cup honey
1/2 cup green olives
1 tablespoon Dijon
1 tablespoon smoked paprika
3 cloves garlic, minced
1/4 cup packed fresh basil leaves
1 teaspoon sea salt
For the Veggies
2 tablespoons vegetable oil
1/2 cup baby carrots, cut in half lengthwise
1 1/2 cups halved button mushrooms
1 cup cherry tomatoes, halved
1 large red onion sliced into
1/2-inch thick slices
2 zucchini, ends trimmed, halved lengthwise
1-pound bag washed mixed salad greens
Directions
Place all ingredients for the vinaigrette in a blender or food processor. Blend until emulsified and set aside.
Heat the grill over medium-high heat. Drizzle all the vegetables with the vegetable oil. Place the carrots on the grill, turning every 4 to 5 minutes, until you can pierce them with a fork (15 to 20 minutes total).
Make a foil packet for the mushrooms and tomatoes and place on the grill, or use a grilling basket to cook for 6 to 8 minutes, until cooked through. Next, grill the onion and zucchini until tender, approximately 3 to 5 minutes per side.
Arrange salad greens on a serving platter, place grilled vegetables atop the greens and drizzle with the vinaigrette to taste. Leftover dressing will keep refrigerated for a week or more.
Grilled Radicchio with Creamy Cheese
Have you ever looked at that fresh radicchio in our produce department and wondered what to do with it?
Here's a recipe that chars the otherwise kind of bitter green into something charred and delicious.
Make sure to look for locally-grown radicchio. It'll make this side dish that much more special and flavorful!
Grilled Fruit Salad
Here's another option for grilled fruit salad, this time featuring strawberries, mangos, cantaloupe, and peaches.
Fruit is added to skewers for easier grilling before being lightly charred to caramelized perfection.
Chopped mint adds a fresh punch of flavor. Bonus points if you grew the mint yourself from one of our plant starts!
Photo Courtesy of Feasting at Home
Grilled Eggplant Steaks with Gremolata and Tomatoes
If you want to make grilled veggies the main course, consider this grilled eggplant steak recipe.
Eggplant is sliced into 1/2-inch thick slices before being brushed with olive oil and salt and added to the grill.
Zesty gremolata and sweet tomatoes provide this dish with a nice eggplant-parm-inspired flair.
Grilled Zucchini Ribbons with Lemon, Sea Salt, and Olive Oil
If you're a fan of zucchini noodles, try out their grilled counterpart!
Zucchini is thinly sliced with a vegetable peeler before being brushed with olive oil and tossed on the grill.
The grilled zucchini is then tossed with salt and pepper, lemon zest, and lemon juice for a bright and zesty, yet simple, BBQ side dish.
Grilled Corn on the Cob with Chipotle-Lime Rub
Here's a BBQ classic with a little zesty flair that's vegan-friendly, too!
Corn is soaked in water before being grilled and finished off with the chipotle-lime rub.
If you don't want to make the chipotle-lime rub, some tajin seasoning would be a great alternative.
Grilled Berries with Lemon and Thyme
Here's a super simple recipe that transforms berries, lemon, and thyme into the perfect ooey-gooey topping for ice cream, pound cake, or any other homemade sweets.
All the ingredients are lightly mixed and added to tin foil before being topped with some butter, folded up securely, and tossed on the grill.
Let your fruit chill on the grill for 10 minutes before unwrapping.
Recipe and photo adapted from Food52
Ideas for Juneteenth
Washington State legislature passed a measure in April 2021 making Juneteenth a legal state holiday. And though it's not a federal holiday, 47 states and the District of Columbia recognize Juneteenth as either a state or ceremonial holiday.
Throughout the years since the first celebration of Juneteenth on June 19th, 1865, a variety of foods have become popular and subsequently synonymous with the holiday. According to Juenteenth.org, some of those foods include strawberry soda-pop and other red-colored foods, as red represents a symbol of ingenuity and resilience in bondage.
If you're planning on celebrating the day, here are a couple of resources for foods to consider cooking up!
Juneteenth Menu from Divas Can Cook
68 Recipes From Black Creators to Celebrate Juneteenth from Food52
Celebrate Juneteenth from Co+op